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Butternut Squash Soup with Cinnamon Croutons

Sunday, 1 February 2009

The butternut squash that I bought was quite a huge one (weighed about 1.5kg I think) and using the whole squash for a dish would be too heavy for just the 3 of us, so I decided to make maybe another dish or 2 with the leftovers after our Seared Tuna Steak with Butternut Squash & Mushroom Risotto meal.

Making butternut squash soup is a good way to finish off most of the leftovers we have. It's very heartwarming and comforting, great for a wintery cold night. I made some cinnamon croutons to go with it, and I have to say that it is a MUST, the croutons went extremely well with the dish. I forgot where I got the idea of pairing cinnamon croutons with butternut squash soup, might be Alton Brown, since I am a fan of his Good Eats. Anyway, the sweet cinnamon croutons made a great accompaniment to this savoury squash soup and I strongly recommend that you make some to go with your butternut squash soup!

Ingredients:

1 cup Shallots - diced

1 Large Onion - diced

1 Carrot - diced

1 Celery Stalk - diced

1 tbs Butter

750g Butternut Squash - cubed

Squash seeds

about 2 1/2 cups chicken stock (low sodium) or Water

2 tbs Creme Fraiche/ Heavy Cream

Directions:

Sauté shallots in butter until translucent and soft.

Mix in squash seeds and stir fry for awhile.

Add 1 cup stock/ water, simmer for about 30 mins.

Drain, keep stock aside for later use.

Steam the bowl of squash until soft (about 30 mins).

In another pan, saute onion, carrot and celery until soft.

Add steamed squash and stock (remaining cup of chicken stock/ water and drained stock from sauteed shallots and squash seeds), simmer for about 30 mins.

Blend until smooth.

Add salt to taste.

Stir in creme fraiche.

Cinnamon Croutons

Ingredients:

3 sliced Bread - cut into cubes

1/2 tsp Cinnamon Powder

1/2 tbs Brown Sugar

Oil Spray

Directions:

Preheat oven to 180°C.

Toss together bread, cinnamon powder and brown sugar.

Spread on baking sheet, oil croutons with oil spray and bake until browned. Toss croutons around every 5 mins.

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oink oinks...:

this sounds delicious... tell me, how do u blend after everything's cooked? blender, or ??? i use a blender, but my new blender spills... i'm so sad. moulinex so far works like wonders despite being like 10 yrs old!

butternuts have a light sweet flavor that would definitely work with the cinnamon croutons--how delicious! Though I have to admit, I might finish the croutons before actually getting to throw them in the soup :).

very cute name of your blog! i ran across your site from noobcook.com. thought i'd leave a message to say hi. its great to share recipes and the joy of cooking! please check out my site when you can - www.thefoodaddicts.com.